Egyptian Kofta Recipe - Absolutely the best kofta ever!

OK, for those of you unfamiliar with kofta, it is similar to meatloaf in the shape of either balls or fingers made from either ground beef or ground lamb.  It can be grilled, fried in a pan, or made with sauce and added to pasta.

Living in Egypt, kofta is kind of a staple.  I have had a lot of kofta over the past two years and have found only a few places where it actually tastes like something more than a grilled or fried lump of ground meat.  I was really tired of the poor examples of kofta I was finding and set out to search for a truly authentic Egyptian recipe.

After eating at several restaurants I finally found a kofta I liked, but do you think they would give up the recipe?  Heck no!  So I took a piece home to dissect it and replicate it into my own.   Traditionally in Egypt, kofta is cooked on a skewer like kebab. I wasn't motivated enough to light the grill so I fried my kofta in the pan, but this recipe can be used for either method.

So I have made my version of Egyptian Kofta half a dozen times and Wael insists it's the best kofta he's ever tasted and I shouldn't change the recipe at all.  I've given it out to a few Egyptian friends who have exclaimed the same.  This is the recipe for the best ever Egyptian Kofta.

Ingredients: 

• 1 lb. ground beef or ground lamb
• 1 cup bread crumbs
• 2 large eggs
• 1 medium red onion (minced)
• 1 cup fresh parsley (minced)
• 1 tbsp. cumin
• 1 tbsp. salt
• 2 tsp. ground black pepper
• 1 tsp chili powder
• 1 tsp lemon juice
• butter, oil, or cooking spray for frying

Directions:

1. In a medium bowl mix first ten ingredients.  Mix will as to distribute through all the meat.  This will take about 5 minutes of hand mixing.  
2. Take about a ping pong ball sized glob of meat in your hands.  Roll out into the shape of fingers. It's easiest to roll it out on a table or counter top. (Remember making snakes with play-dough?  Press the middle so the ends don't get too thin.)
3. Heat butter, oil, or cooking spray in a large frying pan over medium heat.  Add kofta fingers in pan.  Cook for about three minutes to brown the bottom.
4. Add 3 tbsp. of water and reduce to low heat and cover for about 5 minutes to cook through the middle of the meat.  This will basically steam your meat.  
5. After center is cooked to about medium, turn kofta fingers and brown the other sides.  It will take about 3 minutes per side.  Be careful not to overcook them or they will dry out significantly.  
6. Remove from heat and serve hot.  Best with warm soft pita bread, tomatoes, fresh cucumbers, and garlic spiced tahina sauce.

Note:  I cook on a gas stove.  Cooking times may very for electric or gas top stoves.  Check and turn your kofta often to avoid overcooking.